Taco Seasoning

This is my modified version of an Allrecipes recipe by Bill Echols.  Every bit as tasty as the seasoning packets, without all of the extras...

1 T. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
1/4 tsp. oregano
1/2 tsp. paprika (may I suggest half smoked and half regular... :)
1-1/2 tsp. cumin powder
1 tsp. salt
1 tsp. black pepper

I like to double this recipe so that I have enough for both the meal I'm making and the one I aim to make next.  Just shake it all up and store it in an airtight container.

Kale and White Bean Crostini

Kale and White Bean Crostini

Love the idea of eating the healthy cornucopia of nutrients that is kale, but not sure how to serve it? Try this!

My sister Tiara adapted this recipe from two others she found online and sent it to me. It comes together pretty fast and the combination of textures and enticing presentation make this a fun meal to serve.

Put in a bowl to set aside

 1/2 can white beans
1 pinch of red pepper flakes
1/2 tbls olive oil
1/4 tsp lemon zest
juice of half lemon
salt and pepper
1/3 tsp rosemary crushed as small as I could get it

For the crostini

Slice a baguette 1/4-1/2 inch, sprayed with a little olive oil and
toast in oven at 350 (barely brown but very crispy) (about 10 slices)

Then rub 1/2 a clove of garlic on the warm bread

For the bean mixture

Meanwhile in dutch oven carmelize 1/2 a yellow onion in a little butter and extra virgin olive oil. When that is done, put in 1 clove minced garlic and saute till fragrant,

Add bean mixture to incorporate red pepper and lemon, stirr around a minute or 2 then put in about 6 leaves of dinosaur kale that had stem removed and were sliced into ribbons.

Stir around to coat in bean mixture and add about 1/3 cup water to help steam

Put lid on and steam for a few minutes maybe 5 but until water is mostly gone and kale is wilted down.

Salt and pepper to taste.

Whole Wheat Bread- Light and fluffy and sandwich worthy.

Mels Kitchen Cafe

INGREDIENTS

• 12-15 cups wheat flour
• 2 tablespoons instant yeast
• 1/2 cup vital wheat gluten
• 1000 mg Vitamin C, crushed
• 6 1/2 cups very warm water
• 2/3 cup oil
• 2/3 cup honey or sugar
• 2 tablespoons salt

DIRECTIONS

1. In a large bowl (or stand mixer, like the almighty Bosch), mix together 5 cups of wheat flour, yeast, vital wheat gluten and Vitamin C. Add the warm water and mix well. Add the oil and honey (or sugar) and mix again.
2. Cover the bowl and let the mixture sit for 10 minutes. Add the salt and start the mixer (or mix by hand), adding the remaining flour until the dough pulls away from the sides of the bowl to form a soft dough. You may not need to add all of the flour! Judge the dough by feel not by the amount of flour you've used. It might be slightly sticky but should hold it's shape.
3. Let the dough knead for 7 minutes in the stand mixer (or 15 minutes by hand). Form into 5 loaves (for the 8 1/2 X 4-inch loaf pans) and place into greased bread pans. Let rise until the bread is 2 inches above the top of the bread pan.
4. Bake at 350 degrees for 25 minutes (I like to let the bread rise 1 inch above the top of the pans and then put the bread in a cold oven and turn the oven on to 350 degrees and bake the bread for 32 minutes).

Chocolate Drizzle Popcorn

This is so simple and easy that I feel a bit sheepish about posting it as a recipe...but oh, well!  We can't seem to stop eating it, but at least it's not a pan of brownies or something, amiright?

1/2 C. popcorn kernels, popped via air or stovetop (choose your method, use a bag of microwave popcorn if you must)
1/2 C. chocolate chips
1 1/2 T. coconut oil
Salt

Spread your popped corn out on a baking sheet.  Use a small saucepan over med. low heat to melt your chocolate and oil together.  Drizzle said chocolate over said popcorn using a spoon.  Shake a little salt on top for that extra depth of flavor.  Pop the popcorn (pun intended cuz I'm in the mood) into your fridge for a few minutes to let the chocolate set.  Sit on the couch and eat it all.  :)

On Smoked Paprika and Better Hummus

Girls, I am in LOVE with smoked paprika.  I've seen it in a bajilionty recipes and always just subbed regular paprika (which I'm pretty sure tastes like nothing anyway).  Well.  No more.  I found my bottle at Brookshire's and have been going to town with the stuff ever since.  It's great on roasted cauliflower, sweet potato "fries", in chick pea "burgers", in chili, in a lentil stew...I even sometimes snitch a little straight from the jar.  Ridiculous?  Perhaps.  But amazing! Anyway, I definitely recommend giving it a try.

Tangentially related, I have discovered a new method that (for me) makes homemade hummus substantially more delicious.  Most recipes call for draining a can of chick peas and then blending them up with various quantities of lemon juice, tahini, garlic, and olive oil.  This makes a fine hummus,  but somehow there is always a flavor missing or maybe it's an after taste that isn't quite right for me.  I dunno.  So here's my new method.  After I drain the chick peas, I sauté them for a few minutes in a bit of olive oil to soften and toast them.  The effect produces a much richer taste, I think.  Especially when I add a generous sprinkle of SMOKED PAPRIKA while they cook.  Then I proceed as normal.  SO good.

Some research into the Church and Vegetarians

Thought these were interesting, from 

The Word of Wisdom: the Forgotten Verses 

A discussion of Latter-day Saint (LDS or Mormon) beliefs and vegetarian principles

by Jim Catano

One of the most brilliant scholars to ever serve in the Quorum of the Twelve Apostles was John A. Widtsoe who had the additional perspective of a scientist as to the merits of a plant-based diet. He wrote in a book on the Word of Wisdom, "It was shown in the history of plant science that plants contain all the necessary food substances: proteins, fats, starches and the carbohydrates, minerals...water [and] vitamins. The Great builder of the earth provided well for the physical needs of His children. Countless varieties of edible plants, vegetables, cereals, fruits and nuts are yielded by Mother Nature for man's daily food. If one uses meat it must be used sparingly and in winter or famine only.... They who wish to be well and gain the promised reward stated in the Word of Wisdom must obey all of the law, not just part of it as suits their whim or their appetite, or their notion of its meaning." (The Word of Wisdom, a Modern Interpretation, 1950)

President Benson also remarked, "There is no question that the health of the body affects the spirit, or the Lord would never have revealed the Word of Wisdom.... Disease, fever and unexpected deaths are some of the consequences directly related to disobedience.... To a great extent, we are physically what we eat. Most of us are acquainted with some of the prohibitions of the Word of Wisdom...but what need additional emphasis are the positive aspects---the need for vegetables, fruits, and grain, particularly wheat. We need a generation of people who eat in a healthier manner." (Ensign, September 1988, p. 5)

There comes a time when all Latter-day Saints must ask themselves if they really believe the words they claim to have been inspired by God. Doctrine & Covenants 89: 18-21 makes these promises:

"...all saints who remember to keep and do these sayings, walking in obedience to the commandments," (let us NEVER forget that this is NOT just about food) "shall receive health in their navel and marrow to their bones;

"and shall find wisdom and great treasures of knowledge, even hidden treasures;" (and I take that to mean that there are some things about the Word of Wisdom, the Gospel of Christ, and about ourselves that we can NOT possibly know until we become exact in our performance of that principle.)

"and shall run and not be weary, and shall walk and not faint," (and how many Latter-day Saints beyond their early 20's can currently pass that test?)

"and I, the Lord, give unto them a promise, that the destroying angel shall pass by them, as the children of Israel, and not slay them."

Most current Latter-day doctrinal instruction focuses on spiritual salvation. Based on the Word of Wisdom, however, it seems that those who follow the exact truths of this divinely inspired prophecy will also be given a shield against the sword of the angel of destruction even unto their "temporal salvation." (Doctrine & Covenants 89:2)

Elder George Q. Cannon warned, "Pestilence of various kinds which we are led to expect through the word of the Lord are yet to break forth...will have their effect in calling the Saints' attention to those laws of life and health." (Juvenile Instructor 27, May 15, 1892, pp. 690-1) I personally believe that those plagues may have already begun to unfold as the infectious and degenerative illnesses of our times, but Elder Cannon summarized the joyous antidote to this ominous specter. "This revealed Word of Wisdom embodies the most advanced principles of science in the condemnation of unclean or gluttonous appetites; and if it were implicitly obeyed by the human family, it would be a power to aid in a physical redemption of the race."

Wonder Pot - Eh?

I guess these are a thing now? Looks good

http://www.budgetbytes.com/2013/05/italian-wonderpot/

Italian Wonderpot

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Total Cost: $6.52

Cost Per Serving: $1.09

Serves: 6

Ingredients

• 4 cups vegetable broth $0.52
• 2 Tbsp olive oil $0.32
• 12 oz. fettuccine $1.33
• 8 oz. frozen chopped spinach $0.79
• 1 (28 oz.) can diced tomatoes $1.73
• 1 medium onion $0.43
• 4 cloves garlic $0.32
• ½ Tbsp dried basil $0.07
• ½ Tbsp dried oregano $0.07
• ¼ tsp red pepper flakes $0.02
• freshly cracked pepper to taste $0.05
• 2 oz. feta cheese $0.87

Instructions

1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4. After the pasta is cooked, crumble the feta cheese over top and serve.